Friday, May 15, 2009

For Whimzie

This post is dedicated to Whimzie, who is addicted to recipes. 

When the Carpoolqueen came over for lunch this week I decided my menu would be a Roasted Corn and Tomato Tart, Green Salad, and Iced Tea. For dessert we would have Snicker Doodles, because I had heard through the grapevine that she enjoys a good cookie every so often. 

I promised the Whimzie, and the gals who follow me on Twitter, that I would post the recipes today. So here they are....

But first, after reading this post, where Whimzie gets tricked into believing something that isn't true, I have to link an embarrassing story of my own. Most of you (who are regular commenters) have already heard the Nascar and Tampax post. 

Oh yes, things I get myself into...or worse, that come out of my mouth.

Whim, I wish I could tell you this is the ONLY thing that I have said that rendered me clueless, but it isn't. 

OK, Recipes...

Roasted Corn and Tomato Tart (Cooking light, June 2001)

1 cup all-purpose flour
2 TBLS Yellow Cornmeal
1/4 baking powder
1/4 Kosher salt
5 TBLS water
1 1/2 TBLS Olive Oil
cooking spray

1 1/2 fresh* corn kernels (about 3 ears)
1/2 cup 92oz) shredded smoked mozzarella cheese
3 TBLS chopped fresh basil
1/4 tsp kosher salt
1/4 tsp black pepper
1 large tomato, cut into 1/4 inch-thick slices
1 TBLS grated Parmesan cheese

Preheat oven to 375 degrees.

For Crust: Combine dry ingredients and mix; add water and oil until until well blended.

Place dough between two pieces of wax paper. Roll into 11-inch circle and place (in wax paper) into fridge for 15 minutes or until you need it (I've let it sit for up to 4 hours and it comes out great.)

Spray a tart pan (i don't have one so I just use a cookies sheet) with cooking spray and place tart in pan. Prick bottom of crust with fork. 

(here the recipe calls for pre-baking the crust for 15 minutes...I just now realized this...I have never done this myself. Oops!)

To Prepare filling:

Use cooking spray in a skillet (I used a splash of olive oil) and saute corn until lightly brown and fragrant.

Sprinkle a bit of cheese on crust.  Arrange tomato in circular pattern. Top with corn, and rest of cheese; Sprinkle basil, salt, pepper, and Parmesan.

Bake 15 minutes.

Yields 4 servings, if you are a petite eater  2 servings, if you have a hearty appetite like me.

*I have used fresh corn and it tastes WAY better, however I have also used frozen and its still yummy.


This recipe comes from this cookbook I received from my Aunt in 1979. It is my favorite SD recipe for its simplicity. My only complaint is that the batch is fairly small. Our family of four can go through one batch in a day or two. 

3/4 cup sugar
1/2 cup butter
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/4 tsp soda
1/4 tsp cream of tartar

2TBL cinnamon
2TBL sugar

Cream sugar and butter. Mix in egg and vanilla. Add dry ingredients (not Mixture). Shape dough into 1-inch balls; roll in cinnamon/sugar mixture. place on greased cookie sheet. bake at 375 for 8-10 minutes. 

Eat while warm!

Now before you leave, 

Happy Friday!!!!


Anonymous said...

I have to say that the roasted corn and tomato tart did not sound good to me at all until I read through the recipe. Now I want to make that this weekend. Thanks for sharing!

Anonymous said...

This is kind of like when my college ex-boyfriend dedicated "Anything for You" by Gloria Estefan to me on the radio my freshman year!

Okay, it's not really like that all, but I feel honored and loved to have a recipe post dedicated to me. I am a great lover of all things recipe. Thanks for sharing these. I promise to cook them to the best of my ability and every time I recreate them in my own kitchen, I will think of you...And hopefully not think of the Tampax car. Oh, that was rich. And now I love you even more!

Darcie - Such The Spot said...

Yu-uuuu-uuum. That sounds fabulous. I may just have to make one of my own this week during my mom's visit.

Tiffani said...

What a sweet dedication!!

I LOVE new recipes..I'm enjoying my latest fixation with like crazy!!! Making a whole chicken tonight!!

I want the recipe for cranberry/white chocolate scones you mentioned!!

You are such a great hostess and chef!!

Gretchen said...

NASCAR and Tampax. Oh, mercy. Needed a "empty your bladder" warning for that one, too.

Recipes sound delightful and delicious. Though I noticed the accidental (and then I was sad) typo wherein you meant to type (2 oz.), and you typed my more preferred 92 oz. I guess 92 ounces would be a little much even for me. Unless I doubled the recipe. It's nice to have options. Have an awesome weekend!

stephanie j. said...

WOW. The tart sounds great. We didn't plant corn here but I can only imagine how fresh corn from the garden would just make that tart shine!

Mmmmmmm....snickerdoodles. Those sound good, too :)

Anonymous said...

oo that soounds so yummy!! I will def. have to give that a try.

Carpool Queen said...

Kellie - on the olive oil - what's the amount on that? I'm thinking it's more healthy than the 6 Tb. of butter that my tart called for.

Unknown said...

That would be 1 1/2 cups....NO! JUST KIDDING. Thought I would make you feel better about your tart.

The correct measurement would be tablespoons. I've updated the post!

Amber said...

Hey, Kelli!

You and I run in the same blog circles, and I thought it was time to pop over here and introduce myself properly.

Let me tell you....that Nascar and Tampax story is the best! My hands are raised in sweet appreciation for someone else who might possibly be as gullible as me!!!

Sandy M. said...

Snickerdoodles are my favorite cookies & I had lost my old faithful recipe for them. So I was thrilled to see this & knowing that CPQ loved yours, they must be good!
The tart sounds really yummy too!

Anonymous said...

Sound delicious!!